May is National BBQ Month. As if you needed an excuse to tear into a rack of meaty, smoky ribs. Or sink your teeth into a stack of juicy brisket slices. Or get good and messy with a pulled pork sandwich. So let the pig out begin. Here are three places to get started.

TENNESSEE JED'S

, Wantagh

Pitmaster co-owner Francisco Gonzalez has high standards. His St. Louis ribs are meaty,...

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May is National BBQ Month. As if you needed an excuse to tear into a rack of meaty, smoky ribs. Or sink your teeth into a stack of juicy brisket slices. Or get good and messy with a pulled pork sandwich.

Live blues pairs well with chef-owner Eric Rifkin's smoky St. Louis ribs and chicken, pulled pork, sliced brisket and smoked sausage. The mac and cheese is nicely al dente, baked beans just sweet enough. Finish with Lincoln logs -- little French toast sticks -- or a warm brownie soufflé, to be ordered at the start of your meal.